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Keto Chicken Quesadilla

Keto chicken quesadilla with melty cheese and seasoned shredded chicken pressed between low-carb tortillas for a crispy, skillet-fried finish. Ready in about 20 minutes, it’s an easy lunch or dinner with bold taco flavor and melty cheese pulls.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken mixture
  • 2 cup cooked, shredded chicken
  • 1 tsp taco seasoning
Cooking and assembly
  • 1 tbsp butter divided
  • 4 large low-carb tortillas
  • 2 cup shredded Mexican blend cheese
  • 1 tbsp butter divided
Serving
  • 0.25 cup sour cream for serving
  • 0.25 cup salsa for serving

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Toss the shredded chicken with the taco seasoning in a small bowl.
  2. Rest the seasoned chicken for 2 minutes while you heat the skillet (this helps the spices cling).
Cook the quesadilla
  1. Heat 1 tbsp butter in a large skillet over medium heat until melted and lightly foamy (about 30 seconds).
  2. Place one tortilla in the skillet and sprinkle with half the cheese and all the seasoned chicken.
  3. Top with another tortilla and press down gently with a spatula to form an even, compact layer.
  4. Cook for 3–4 minutes, until the bottom is golden and crisp (look for set edges and browning).
  5. Carefully flip and cook for 3–4 more minutes, until the second side is golden and the cheese is fully melted (press lightly once to help melt).
  6. Repeat with the remaining 1 tbsp butter and ingredients to make the second quesadilla.
Serve
  1. Slice into wedges and serve immediately with sour cream and salsa.

Notes

For the crispiest texture, use medium heat and don’t stack or overcrowd the pan—cook one quesadilla at a time so the tortilla browns before the cheese fully sets. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium-low for 2–3 minutes to re-crisp. Freezing isn’t recommended because low-carb tortillas tend to lose texture when thawed. Dietary swap: use dairy-free butter and lactose-free sour cream if you need a lower-lactose option.